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Caramelized Summer Vegetable Tart

Born from an overflow of vegetables, this tart was something I created on Ikaria from the bounty of our garden.
Course dinner, meze, starter, tart
Cuisine Greek, Greek cuisine, Mediterranean diet
Keyword aubergine, Diane Kochilas, EGGPLANT, Greek recipes, Ikaria, seasonal vegetables, summer recipes, vegetable tart
PREP TIME 20 minutes
COOK TIME 2 hours


  • 10 to matoes cored, quartered, and seeded
  • 1 tablespoon sugar
  • Sea salt as needed
  • 3 tablespoons balsamic vinegar
  • 2 medium eggplants sliced
  • 1/2 cup mixed fresh chopped herbs oregano, basil, savory, thyme
  • Olive oil as needed!
  • Salt and pepper
  • 2 medium potatoes boiled with their skins on
  • Juice of 1 orange
  • 2 garlic cloves minced
  • 1 tablespoon Greek honey
  • 2 teaspoons Dijon mustard
  • Extra virgin Greek olive oil as needed
  • 4-6 tablespoons crumbled Greek feta or to taste


  1. Line two baking trays with parchment paper. Preheat the oven to 325F / 160C.
  2. In a stainless steel bowl, toss the tomato quarters with the sugar, 1 teaspoon salt, balsamic and 1 tablespoon olive oil. Place on one baking tray, cut sides up.
  3. Toss the eggplant slices with 3-4 tablespoons olive oil, salt to taste, and 2 teaspoons of balsamic and place in one layer on the second baking sheet.
  4. Bake both trays until the vegetables are soft and caramelized. The tomatoes will need about 1 1/2 hours; the eggplant slices about 45 minutes. You can do this the day before and set them aside, covered and chilled.
  5. Raise the oven temperature to 350F / 180C.
  6. In a clean stainless steel bowl, toss the potato slices with the orange juice, mustard, garlic, salt, pepper, honey and 2 tablespoons olive oil. Place the potato slices in one overlapping layer on the bottom of an oven-proof ceramic or nonstick tart pan, 12 inches in diameter and 2 inches deep.
  7. Puree the tomatoes until they are coarse and chunky. Spread one half of the tomato mixture over the potatoes. Add a little of the crumbled feta and a little of the fresh herb mixture. Place a layer of the baked eggplant slices on top. Repeat with remaining tomatoes, feta, herbs and eggplants. Pat down.
  8. Cover the tart pan with a piece of parchment and then with a piece of aluminum foil. Bake, covered, for about 25 minutes. Remove, cool slightly, and serve.